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–+ servings
Sweet Salty Cookies

Sweet Salty Cookies

Indulge in Sweet Salty Cookies with this elegant Smoked Salmon Cheesecake appetizer. No-bake, easy make-ahead recipe perfect for parties.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 5 hours
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g fresh cream cheese like fromage frais or Philadelphia
  • 100 g smoked salmon
  • 50 g savory crackers like simple salted biscuits
  • 50 g melted butter
  • 200 g crème fraîche or full-fat sour cream
  • 1 lemon for its juice
  • 2 sheets gelatin
  • 1 freshly ground black pepper to taste
  • q.s. fresh dill for decorating

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 7 or 8-inch springform pan
  • Small saucepan
  • Rolling pin or food processor
  • Sharp knife

Method
 

  1. Crush the savory crackers in a zip-top bag using a rolling pin until fine.
  2. Mix the cracker crumbs with the melted butter until combined.
  3. Press the mixture firmly into the bottom of a springform pan and refrigerate for 30 minutes.
  4. Bloom the gelatin in cold water for about 5 minutes until soft.
  5. Beat together cream cheese and crème fraîche in a large bowl until smooth.
  6. Add lemon juice and black pepper into the creamy mixture.
  7. Chop most of the smoked salmon and gently fold it into the cream mixture.
  8. Dissolve the bloomed gelatin by warming it in a small saucepan and then mix it into the salmon filling.
  9. Pour the salmon filling over the chilled crumb base and smooth the top.
  10. Chill in the refrigerator for at least 4 hours (or overnight) until set.
  11. Once set, release the springform pan and garnish with dill and reserved salmon.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 55mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Ensure the cream cheese is at room temperature for a smooth filling. Press the crumb base firmly to avoid a crumbly texture. For the best flavor, let the cheesecake chill overnight if possible. This cheesecake can be made a day in advance, allowing the flavors to improve! Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
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